A versatile sauce that goes well with spiced fish dishes, or can be used as a cold dip for canapés.
Shown here served with roasted spiced monkfish, and spinach and potato balls.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 tsp cumin seeds
- 30 g butter
- 400 g passata
- 2 stalks lemongrass or use purée
- 1 tbl ginger/garlic paste
- 1/2 tsp chilli powder or less if preferred
- 100 ml coconut milk
- salt
- 1/2 tsp sugar
Ingredients
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Instructions
- Dry roast the cumin seeds in a small pan, then grind to a powder.
- Heat the butter in a frying pan, add the ginger/garlic paste and cook gently for 3 minutes, stirring. Add the chilli and cumin and stir. Add the passata and lemongrass and stir. Cook for 10-15 minutes, stirring occasionally.
- Add the coconut milk and simmer for 3-4 minutes, until glossy. Taste and season with salt and sugar. Strain through a sieve and allow to cool.
- Serve warm or cold, depending on the dish.
Recipe Notes
It is well worth toasting any whole spice seeds before using, as it brings out the flavour. Just heat a small pan and toss the seeds around for 30 seconds or so until fragrant.